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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Kosher Vegetable Cutlets

These kosher vegetable cutlets are savory, crisp, and perfect for lunch, dinner, or layering in a pita.

The Backstory: I hardly remember having this as a youngster. Yet as an adult I vividly remember having this at a famous restaurant in New York Cities famed Lower East Side. The place was Ratner’s.  The restaurant was started in 1904, but moved to its Delancey Street  location in 1918.  The placed closed in 2004. But what a run it had.  Many Jewish and non-Jewish famous people mingled with ordinary people to enjoy this dairy-only restaurant. This large restaurant featured so many fabulous menu items that at times it was difficult to make a selection. More of the Backstory after the recipe

Vegetable Cutlets

Golden brown, crispy and tasty. Seasoned to your taste. Serve with some tomatoes and fresh onion rolls and you are all set. Enjoy!
Course Lunch, Main Dish
Cuisine Jewish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 servings

Ingredients

  • 2-3 large potatoes, peeled and cut into small chunks
  • 1 large carrot, peeled and cut into small pieces
  • 1/4 cup fresh string beans, cut into small pieces
  • 1/4 cup frozen corn, thawed
  • 1/4 cup frozen peas, thawed
  • 1/4 cup diced onions
  • 1 garlic clove,minced
  • 1 tbsp. chopped fresh parsley
  • Kosher salt to taste
  • black pepper to taste
  • 4+ tbsp. oil
  • 1 1/2+ cups bread crumbs, divided
  • 1 large egg beaten

Instructions

  1. In a large pot, boil potatoes, carrots, and string beans for about 10 minutes. Add the frozen corn and peas and cook until the potatoes are soft but not mushy. Drain and place in a large bowl. Set aside.
  2. Saute the garlic and onions in a little oil. Do not burn, When onions are soft, put into the potato and veggie bowl. Mash all together but leave it a little chunky. When cool, add 1/2 cup of the bread crumbs and other seasonings. Add the beaten egg and combine.
  3. Place a piece of wax paper on a large platter and set aside. Put the remaining bread crumbs into a dish. Form patties, and dredge in the bread crumbs. Place on the wax paper and refrigerate for 30 minutes.
  4. Heat the oil on medium and fry the patties until golden on each side. Drain on paper towels. Serve hot.

…The Backstory continues: Many times I would order their Vegetable Cutlet.  I do not recall what came with the dish, all I know is that a few of these crispy, tasting paddies was enough to satisfy me. They were that delicious. One other thing that I recall were their onion rolls. Between these 2 items I needed nothing more. They were to die for. What a meal, so yummy that I wished I lived nearby, cause I would have dined there daily. This is my version of a veggie cutlet.

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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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